Tuesday, May 6, 2014

Creamy Mexican Chicken Pasta

Creamy Mexican Chicken Pasta

This delicious and easy slow cooker recipe is one I've been making for a few years. I found this recipe on a food blog called Chef Mommy. I serve this creamy, cheesy creation over pasta, but it is just as yummy served over rice as Chef Mommy does! Sometimes I'll add 1/2 can of refried beans to make this even more filling! When this is done cooking the chicken practically falls apart as soon as you stir the sauce! I love it when that happens! I make this recipe very mild as far as spiciness, but you can turn up the heat level by using a spicy salsa and spicy taco seasoning. It's up to you!

Creamy Mexican Chicken Pasta
Creamy Mexican Chicken Pasta

INGREDIENTS:
2 boneless skinless chicken cutlets
1 can cream of chicken soup
16 oz. jar salsa - I use mild
1 Tbls. taco seasoning - I use my homemade version
1 cup sour cream - I use fat free
1 cup shredded cheddar cheese
1 lb. cooked pasta
1/2 can (16 oz.) refried beans - optional
2 green onions - sliced thin

DIRECTIONS:
Place chicken, soup and salsa in slow cooker. Sprinkle taco seasoning on top.
Cover and cook on low for 6 hours.
Then shred the chicken with a fork and
stir in the sour cream and shredded cheddar,
(plus 1/2 can refried beans if using)
Let the cheese melt.
Serve warm over cooked pasta and top with sliced green onions.
Serves 6-8 people

This post belongs to My Recipe Journey
Adapted from Chef Mommy Salsa Chicken Recipe

4 comments:

  1. Just made this for dinner, it was so good. My kids even have seconds.

    ReplyDelete
    Replies
    1. YAY! I love hearing that! Thank you so much for trying this...and for coming back to let me know! Happy Mother's Day! =D

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  2. This creamy pasta looks delicious!

    ReplyDelete

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